Slow Cooker Pot Roast

Ingredients:

• 1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons canola oil
• 1 1/2 cups beef broth
• 1/2 cup dry red wine
• 1/4 cup all purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 pounds small Yukon gold potatoes
• 3 large carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1 medium sweet onion, cut into 1-inch wedges
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
2. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
3. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
4. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
5. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
6. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
7. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
8. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.